Source: Amanda Kinsey-Joplin

For my smoked wings, my recipe isn’t a secret. I like to rub them with granulated garlic, onions, black pepper, paprika, fresh squeezed lemon juice and orange zest with the lemons and oranges from my garden.

I like for my wings to stick. I used pecan pellets and cook over charcoal, indirect.

I let them sit on the grill at about 275 for two hours. About one hour in, I spray them with what I call my “muddy water,” which is water, Worcestershire sauce and seasonings. Then after two hours, I’ll put them straight over the fire.

Then I cook them for about four minutes on each side, getting them to a brownish color. Once they get crispy, sometimes I toss them in a rub or sauce like sweet teriyaki, sweet chili, lemon pepper or jerk or I just leave them naked.

Method: Charcoal, indirect